What’s Raweo?
Do you know these chocolate sandwich cookies filled with a vanilla kind of cream? Well this cake makes a pretty good raw, vegan version. Not only vegan, but also gluten-free and no bake. This Cheesecake doesn’t need an oven – all it needs is a freezer and a blender.
Based on a cashew filling and coverd by lots of sandwich cookies glued together with lots of love 😉
Well, what can I say? I simply love those cakes. And this one even comes with a special filling. See for yourself:
- 250 g soaked cashews ⎪for the filling
- 130 ml oat milk ⎪for the filling
- 100 ml maple syrup ⎪for the filling
- 4 tsp lemon juice ⎪for the filling
- 1/2 tsp vanilla powder ⎪for the filling
- 300 g almonds, best if roasted ⎪for the cookie crust
- 35 g shredded coconut ⎪for the cookie crust
- 30 g cacao powder ⎪for the cookie crust
- 6 dates, pittet ⎪for the cookie crust
- 75 g dates, pittet ⎪for bliss balls and sandwich cookies
- 50 g pecan nuts ⎪for bliss balls and sandwich cookies
- 1 tbsp cacao powder ⎪for bliss balls and sandwich cookies
- 3 tbsp nutbutter (I decided for cashew) ⎪for sandwich cookie filling
- 1 tbsp maple syrup ⎪for sandwich cookie filling
- 1 tbsp coconut oil, melted ⎪for sandwich cookie filling
- 1/4 tsp vanilla powder ⎪for sandwich cookie filling
-
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
-
We'll make the cookie crsut first: Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.Â
-
Add the dates (6) and mix again.
-
Take a 8 inch cake pan and line with parchment paper. Press 2/3 of the cookie dough as a crust evenly into the pan, set aside.
-
Note: I've used my blender for the filling to get this super creamy texture. This* is the one I'm using.
-
For the cake filling: Drain and wash the cashews. Add to your blender along with the maple syrup, oat milk, lemon juice and vanilla.
-
Fill half of the mixture onto the crust.
-
Take the rest if the cookie dough mix and form "chunks". Put onto the filling and press down slightly. Proceed until all the cookie dough mixture has been used up.
-
Top with the rest of the filling and freeze for at least 4 hours. Preferably over night.
-
the next day take your food processor and blend all the ingredients for the bliss balls + sandwich cookies (not the filling).
-
When a dough-like texture firms, knead with your hands one more and transfer to a clean surface. Roll out until about 1 cm/0,4 inch thin.
-
Cut round cookies. About 10. Transfer to a flat surface and form bliss balls with the remaining dough. Set aside.
-
Mix the filling for the sandwich cookie and spoon 1 tsb on top of each cookie bottom and cover with a top one.
-
Transfer to the freezer for about 30 minutes. You can get your cake out now and let it defrost. It needs about +-1,5 hours to defrost (depending on room temperature) and to have that perfect "cream cheese texture".
-
Decorate your cake with bliss balls as well as the sandwich cookies. I also added some cacao nibs, amaranth pops and quinoa pops.
-
You can serve the cake now or simply let it stay in the freezer. It will hold up to 4 months and can be pulled out for any occasion. Just let it defrost and you're good to go. Enjoy 🎉
-
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🙂
Can you see the inside? Oh I love cutting the cake. Every. Single. Time! 😍
I hope you enjoy this vegan cheesecake as much as I do!
I’d be happy for your feedback! Have a wonderful day.
Marie 😊
